Pat the chicken thighs dry with paper towels, season both sides with salt and pepper.

In a large skillet, heat butter and olive oil over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 5-7 minutes until golden.

Flip the thighs and cook the other side for 2-3 minutes. Remove from skillet and set aside.

In the same skillet, add mushrooms and minced garlic, sauté for 4-5 minutes until mushrooms are browned.

Pour in chicken broth, scrape up browned bits, and let simmer for 3 minutes. Stir in heavy cream and let bubble until sauce thickens, about 5 minutes.

Return chicken thighs to the skillet, cover, and cook on medium-low for 10-12 minutes until chicken is cooked through.

Remove from heat, garnish with freshly chopped parsley or thyme, and serve.